Old Vienna Guglhupf

Ingredients

Directions

1. 1

   Crumble the yeast and mix with a tablespoon of sugar. Warm the milk. Put flour, eggs, egg yolk, oil and remaining sugar in a bowl. Add yeast and lukewarm milk and work well with the dough hooks of the hand mixer.

2. 2

   Cover the bowl with a damp cloth and let the dough rise in a warm place for 30 minutes. In the meantime prepare the fillings. Heat milk for the nut filling. Put nuts, breadcrumbs, sugar, cinnamon and rum in a bowl and mix with the hot milk.

3. 3

   For the poppy seed filling, mix the ground poppy seed with three tablespoons of hot milk, honey, sugar, cinnamon and lemon peel. For the quark filling, separate the egg. Mix quark, sugar, egg yolk, lemon peel and raisins.

4. 4

   Beat the egg whites until stiff and fold into the curd mixture. Knead the yeast dough again well and form a long roll on a floured work surface and cut into 24 equal pieces. Grease a ring cake tin (2.5 litres capacity) and sprinkle with breadcrumbs.

5. 5

   Flatten the yeast dough pieces in a circle, put some of the filling in the middle and close the dough over it. Layer small "Buchteln" mixed in a colourful mixture in the form. Dough in the mould noc

6. 6

   Cover in between. Leave the finished cake to stand in the switched-off oven for another five minutes. Turn out of the tin and let it cool down completely on a cake rack. Dust with icing sugar.

7. 7

   Vanilla cream is delicious with it. Makes 18 pieces.